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A Creamy Berry Puff Pancake is the perfect thing to make for that lazy weekend breakfast, why go out when you can pull this together in no time while you're still all comfy and cozy in your slippers!
The batter takes 5 minutes to whisk up, it consists of ,** 1 cup of flour** 1 cup of milk** 4 beaten eggs** a pinch of salt** 1 teaspoon of vanilla** 1 tablespoon of sugar**
The sides puffed up perfectly just like they're suppose to, creating the perfect vessel to fill!
If you prefer brunch, make yourself this Pasta Frittata, you'll be amazed at the different variations you can create with just, **a handfull of leftover pasta** some eggs** a dollop of ricotta cheese** grated cheese** and fresh herbs**
I like to serve this with an arugula salad tossed with an olive oil, lemon and parmesan dressing. So good!
I got the inspiration to make this the other night while I was flipping channels on my remote, I came across a show on Food Network it was either "Unique Eats" or "The Best Thing I Ever Ate", I can't tell you which one it was but the girl was just raving about these Ricotta Stuffed Meatballs that she ate at some restaurant.
Although it's hard to see the perspective in this photo, these were the giant meatballs I made, one was enough per person to fill you up.
I also rolled up a tray of regular sized meatballs, I was curious to see if it would work and the ricotta would stay tucked inside after they cooked, and It did perfectly!

I've been yearning for a corzetti stamp for a long time, practically begging relatives of mine to search out one for me on their recent trip to Italy, which by the way they never could find. Little did I know back then that I could have gotten one right here in this country, specifically from California!
But because it's really not fun to make pasta all by yourself I asked my three good friends, Jean, Joanne and Mary-Alice to join me. Joanne (middle) graciously offered her beautiful newly remodeled kitchen for all of us to work in.
After our fulfilling breakfast it was time to get started, we made all the dough first, the eggs were cracked, the flour measured and with a little tweaking with the measurements, into the food processor it went, as each recipe was completed we wrapped the dough in plastic and let it rest for about 30 minutes.
Time to crank out the pasta sheets! Just look at the texture of the dough, nice and smooth. Nice job girls!
I couldn't wait to try this, here's what you do, you cut out the circles with one end of the stamp, ( like a cookie cutter) then you flip the stamp over and place the circle of dough over the embossed side, then take the other section which has the knob handle on it, stamp down over the circle. The underside of the handle, which you can't see in the picture also has the imprint, so when completed both sides will have the beautiful design on it.
Look how easy the dough peels off! Perfection! On a side note I did a comparison with a corzetti stamp that was purchased from a popular online kitchenware site but it was very inferior to Terry Mirri's product, the wood was rough, the circles didn't cut right, I could barely peel the pasta off the stamp, and as for the design factor, you couldn't even see it!
Aren't they beautiful? This is not something you would make everyday but on holidays or a very special occasion, it will be the object of conversation!
We made multiple trays of these, but waited until we got home to freeze them and place into freezer bags.
Making the garganelli was easy once we all got the hang of it, here's what you do,**cut dough into squares**position squares with point slightly over jute rail**wet far tip with water** place spindle over square**flip the tops of pasta over spindle**push and roll over the slats with your palm**slide garganelli off.
After our trays of garganelli were finished we left them single layered so as not to squish the cylinder and waited until we got home to freeze and bag them up.
We had many scraps leftover from cutting out the corzetti so we became very resourceful and started making spaghetti and fettuccine and even a few pasta sheets.
Pasta was every where, on tables and counters, we had a sea of pasta from one end to the other!
Here we are admiring the fruits of our labor, so much fun, can't wait to do it again girls!
I cooked up my corzetti a few days later and used a garlic, olive oil, basil, parsley and parmesan sauce which I gently spooned over the cooked pasta and sprinkled toasted walnuts all over. Delicate, light and oh so good!
Imagine bringing a huge platter of these out to your table, your guests will be wowed! Look how pretty the design turned out.
Although there are many different sauces you could use for the garganelli I opted for a nice marinara, it was wonderful!